It should be abundantly clear by now that I have no self-control. I am after all the person who brought you this brunch monstrosity. And remember when I laid this beast of a sandwich at your digital doorstep? Really it should come as no surprise that I went ahead and made Bacon Salt Potato Chips. Yes, I had the audacity to roll potato chips in bacon salt. I am without remorse or shame, so just chill and enjoy the deliciously wrong ride. It’ll be fun, promise!
This is the second installment of my summer picnic series and further proof that I have *some* follow through. I happen to think that chips are the best picnic/trail food. Sure, you may not see it that way if you tend to view food as fuel. But if you look at food as a form of motivation and grew up with hike-happy parents, you know what I’m talking about. I can state, without a doubt in my mind, that these Bacon Salt Potato Chips would’ve coaxed me through any of the family death mar-, I mean, hikes of my youth.
I realize potato chips are fairly fragile and some people are remarkably adverse to broken chips, but I still think they’re a great on-the-road snack. They’re light, they’re compact and they’re universally loved. Honestly, they taste the same whether they’re intact or not. Plus most things taste better outside and chips taste good all the time, so outside chips are obviously bananas good. Just trust me, these Bacon Salt Potato Chips belong in your backpack or basket or whatever picnic apparatus you’re currently sporting.
If chips are your weakness, I am completely aware of what these photos are doing to you right now. I, too, cannot resist the salty, crisp allure of a good potato chip. I have a dear friend who has bags (bags!) of unopened chips stored on top of her fridge. Right where people watching tv can see them. I’m like, how?! I have never had a bag of chips survive in my house long enough to be stored. Honestly, I thought everyone was like that. I used to openly laugh at chip clips. But now I know there are people living their lives with unopened bags of chips sitting in their cupboards. The thought makes me strangely sad.
Now, I could’ve wussed out and made these Bacon Salt Potato Chips “oven-baked”. I’ve been known to pass on deep frying in the past. These chicken wings are a good example of my ability to exercise some restraint. But I figured once you put bacon on something, you’re already in over your head. Might as well enjoy it. If you’re going to do something, I say do the hell out of it. And in this case “doing the hell out of it” meant deep frying potatoes and covering them in a cocktail of bacon-flavoured sugar and sodium. I’m still not sorry.
This recipe makes more bacon salt than you could possibly use on one batch of potato chips. But I have a funny feeling you’ll put the leftovers to good use. If you want my opinion, I think you should use it to the rim the glass of your next Caesar, which I hope finds you soon. Not telling you how to live your life, I’m just saying that’s what I would do.
So, that’s the low down on these Bacon Salt Potato Chips. Yes, they are evil. Yes, they are good. And it’s totally up to you what you do with that information. To fry or not to fry, isn’t that always the question?
- 3 large russet potatoes, scrubbed
- 2 tablespoons white vinegar
- 1 375 g (13 oz) package of bacon
- 1/2 cup sea salt (smoked or regular)
- 1/4 cup golden brown sugar
- 4 cups canola oil for frying
- Fresh ground pepper
- Using a mandoline, slice the potatoes into thin medallions.
- Place potato slices in a large bowl and cover with cold water. Using clean hands, agitate the potato slices to release their excess starch.
- Drain the potato slices, then return them to the bowl and cover with water once again. Agitate one more time, then drain.
- Place the potato slices back in the bowl and cover with cold water for the final time. Add the vinegar and swirl to combine. Let the potatoes soak for 2-3 hours.
- Arrange the bacon slices on a drying rack on top of a cookie sheet lined with tin foil.
- Place the bacon in a cold oven, then set the temperature to 425F. Let the bacon cook for forty minutes or until very well done.
- Remove the bacon from the oven and place on a plate lined with paper towel. Allow the bacon to cool completely.
- Place the cooled bacon in a food processor and blitz until it resembles a dry paste.
- Transfer the blitzed bacon to a large bowl and add the salt and sugar. Using clean hands, integrate the ingredients until uniform. Transfer the finished bacon salt to a jar.
- Place soaked potato slices on a clean dish towel and allow to dry slightly.
- While the potato slices are drying, heat canola oil in a large dutch oven over high heat until it reaches 365F. Use a candy thermometer to monitor the temperature of the oil while you fry the potato chips.
- Working in batches, fry the potato slices until golden brown. Transfer the chips to a large bowl and sprinkle with bacon salt and fresh ground pepper. Toss to coat.
- Pour the finished chips on a large baking sheet lined with paper towel and proceed to the next batch of potato slices.
- Enjoy the chips immediately or store in a resealable bag to keep them fresh.